Enoki mushroom egg soup: Chinese restaurant Guesalsfran Bismuri
It's easy to cook egg soup Add enoki mushrooms and add starch water at the end It's good to slurp in the morning It becomes more like a soup from a Chinese restaurant than a national treasure. Try boiling it with breakfast soup.
1 serving
Within 15 minutes
재미마미
Ingredients
  • anchovy broth
  • Eggs
    1ea
  • enoki mushroom
    1handful
  • crushed garlic
  • leek
  • potato starch
Cooking Steps
STEP 1/4
When the anchovy stock boils again, add the enoki mushrooms cut into 3cm pieces
STEP 2/4
Beat the eggs, remove the string, and season with salt
STEP 3/4
When the soup boils up again, sift the eggs
You can just go high and flow down without anyways
Add 1 teaspoon of minced garlic
STEP 4/4
Boil with starch water, season with soy sauce and salt, turn off the heat, and add the green onions
If you put in too much soy sauce, the color will turn black and I hate it, so just a little bit When the soup is hot, I think it's a bit boring than my taste It tastes just right when you eat it later If you want a thicker soup, adjust the amount of starch water
Cooking review
5.00
score
  • 248*****
    score
    I made egg soup for the first time. It's good Thank you.
    2020-01-15 19:33
  • 660*****
    score
    I made a simple egg soup for breakfast.
    2018-09-17 03:22
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